Tuesday, April 6, 2010

cafe rio/costa vida

as requested here you go Adrienne!!
Cafe Rio
2 1/2 lbs Pork Tender thawed (roast style)
Mix:
1 1/2 C brown sugar with
1 1/2 C salsa
1 can coke
(just do equal parts of brown sugar & salsa - how ever much you think you need/want)

Put pork in Crock-Pot and pour mixture over it. Cook it on low for 7 hrs (or until meat is cooked). Shred pork and cook an additional 30 min minimum. The pork will absorb all the juices.


Cafe Rio Rice

3 cups rice (recipe uses instant rice to use regular rice do 6 cups water to 3 cups rice)
4 cups water
4 tsp. chicken bouillon
1 Tbs. butter
1/2 onion chopped
4 tsp. minced garlic
1/2 bunch cilantro, chopped
1 can diced green chilies
1/2 tsp. salt

Saute onion and garlic with the butter until the onion is soft. Add the rice and water and all other ingredients and bring to a boil. Reduce the heat to low, cover with a lid, and simmer for about 15-20 minutes.

Creamy Cilantro Tomatillo Salad Dressing

1 package dry Hidden Valley Ranch Dressing
1 cup mayonnaise
1/3 cup buttermilk
1 cup cilantro, chopped
2 cloves garlic
3 tomatillos (skin off)
1/2 tsp cayenne pepper

Put all ingredients into a blender. Chill before serving and it will thicken.

4 comments:

Patrick, Adrienne, & Bella said...

gracias mujercita :)

Patrick, Adrienne, & Bella said...

oh, how much does the dressing make? and i assume the pork is for the masses??

Margot said...

Oh! This is one of my favorite foods! Thank you, thank you, thank you!

that's what she said...

i make this too-SO YUMMY!!!